| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts-, Other |
15 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Butter or margarine; (1 stick) |
| 3/4 |
c |
Pecans or other kind of nut; divided |
| 1 |
pk |
(8-oz) cream cheese |
| 1 |
c |
Powdered sugar |
| 1 |
c |
Cool Whip |
| 2 |
|
Boxes; (3.4-oz ea) instant lemon pudding mix |
| 3 |
c |
Milk |
|
|
Cool Whip for topping |
INSTRUCTIONS
LAYER #1
LAYER #2
LAYER #3
Preheat oven to 350 degrees. Grease 13x9-inch pan.
LAYER #1 Mix together flour, butter or margarine, and 1/2 cup of the
chopped nuts. Press mixture onto the bottom of prepared 13x9-inch pan. Bake
at 350 degrees 15 minutes; cool.
LAYER #2 Beat powdered sugar into cream cheese; fold in 1 cup Cool Whip.
Spread on top of first layer and refrigerate until cool.
LAYER #3 Mix together instant pudding mix and 3 cups milk. Beat until
thick. Pour over second layer and refrigerate until set.
When set, top with remaining Cool Whip and sprinkle with remaining nuts.
Yield: About 12-15 servings.
Formatted and submitted by Helen Simmons <simmons@northcoast.com) to the
TNT recipe list, December 1, 1997.
Recipe by: Grandmother Ruth Richmond
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Helen
<simmons@northcoast.com> on Dec 1, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”